We work – this is what people were meant to do, this is what helps to give us purpose, this is what shapes, to a large degree, the person that we are. How we approach this work, the type of work that we choose o […]
Watch behind the lines at Michelin star Le Jardin des Sens in Montpellier in France.
Chef Geremy Capone shows two basic cutting techniques that will help make cooking preparation safer and easier. For these cutting techniques we will use the classic chef’s knife. This all purposed knife is one t […]
HOW TO LOSE GOOD EMPLOYEES IN 12 EASY LESSONS:
The chef, after all, knows more than anyone else in the kitchen and as the master of every answer there is little need to listen to the opinion o […]
The Chef's Circle wrote a new post, How to Cook the GIANT COCONUT CRAB – Japanese Street Food 1 month ago ·
The coconut crab (Birgus latro) is a species of terrestrial hermit crab, also known as the robber crab or palm thief. It is the largest land-living arthropod in the world, and is probably at the upper size limit […]
How many times have your friends that don’t work in the trade ask you what it is like to be a chef? Its quite hard to explain but this post from Harvest America Cues gets pretty close! Its well worth sharing with […]
This guy has some fast hands as he washes dishes as fast as possible, shuffling plates as though they were poker chips!
This list could be a good reference point as chefs assess their own performance as well as a checklist for operators taking a hard look at the person who holds the key position in the back-of-the-house. […]
A task that’s relatively easy to do, but difficult to do well. Take it easy and let the knife do the work – focus on accuracy and the speed will come.
If you are, ever have been or would like to be a line cook you really need to read this written by an incredibly respected chef Paul Sorgule! If you need encouragement, advice or just to know that others know your […]
If you like watching Asian Street Food Videos, you are finding the right place.
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